Lemon Iced Buns

Serves: 8 buns

Time: 120 minutes


  • 250g strong white flour, sifted
  • 250g plain flour, sifted
  • 125ml warm water
  • 125m warm milk
  • 1 x 7g sachet fact-action dried yeast
  • 2 tsp fine seasalt
  • 50g caster sugar
  • 1 lemon, zest only
  • 1 free-range egg, beaten
  • 50g butter, cut into cubes
  • vegetable oil, for greasing

For the icing

  • 50g icingĀ sugar, sifted
  • Ā½ lemon, juice only


  • Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough.
  • Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic.
  • Lightly oil a bowl with a little of the vegetable oil.
  • Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
  • Lightly grease two baking trays.
  • Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes.
  • Preheat the oven to 220C.
  • Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack.
  • Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
  • Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened.